For the dough:

For the filling:

For topping:


For the dough:

Sift  the flour into a large bowl. Stir in the yeast, salt and sugar.

Add the oil and enough water to make a firm dough. Knead for at least 5 minutes until smooth and elastic.

Cover and leave in a warm place for two hours to rise.

For the filling:

Coarsely grate the cheeses, add the flour and baking powder then gradually stir in the sultanas, the beaten egg and seasonings until you have a stiff paste.

Divide the dough into egg sized pieces and roll these into 10cm discs.

Place a generous tablespoon of filling in the centre of each pastry disc, spreading it slightly.

Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should stilll be able to see the filling in the middle.

Press corners together to seal and leave to rise (30 min).

Just before baking, brush with beaten egg and sprinkle some sesame seeds over the finished flaounes.

Bake in a hot oven at 180 °C for 15 minutes until cheese filling is puffed and flaounes are golden.

Serve warm or cold.